Holiday chocolate ginger cake
Cocoa, almond flour, and eggs make this cake more filling and protein-rich, while the spices bring a clear winter aroma without sugar or wheat flour. Cranberries add tartness and brightness, and the chocolate glaze makes the presentation more festive. The result is a dense fragrant cake that works well in small dessert portions.
Preparing the batter
Heat the oven to 180°C and prepare a cake tin by greasing it or lining it with baking paper. In one bowl combine almond flour (200 g), cocoa powder (45 g), starch-free baking powder (10 g), cinnamon (15 g), cardamom (10 g), ground ginger (10 g), and table salt (1 g).
In another bowl beat butter (150 g) with cream cheese (125 g), then add erythritol (65 g) and beat again until the mixture becomes lighter.
Add eggs (300 g) one at a time, then pour in coconut oil (50 g) and add vanilla (2 g). Mix until smooth.
Stir in the dry mixture, then fold in pine nuts (20 g) and cranberries (50 g). Transfer the batter to the tin and bake for 45-50 minutes until the cake rises and a skewer from the center comes out dry.
Cool the cake completely in the pan or on a rack before glazing it.
Preparing the glaze
Melt 85% chocolate (100 g) with butter (50 g) over a water bath, add erythritol (5 g), and stir into a smooth glossy glaze.
Pour the glaze over the cake, let it set slightly, and finish with coconut flakes (10 g).
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